San Bei Ji (Three Cup Chicken)
San Bei Ji (Three Cup Chicken)


1/2 cup Ginger Garlic Toasted Sesame Oil
3-inch piece ginger, sliced into coins
12 garlic cloves
3 scallions, cut into 1 inch pieces
2 whole [Thai chiles]
6 bone-in, skin-on chicken thighs
1 cup Shaoxing (Chinese cooking wine)
1/4 cup light soy sauce
2 Tbl granulated sugar
2 cups Thai basil leaves
Steamed rice for serving

The three cups in San Bei Ji are rice wine, soy sauce and sesame oil. The combination makes for a heady braising liquid in this Taiwanese dish. This is a popular dish in casual restaurants and home cooking. For our version, we use bone-in chicken thighs and grab our Garlic Ginger Toasted Sesame Oil. This dish is perfect with a simple bowl of steamed rice. It’s also really simple to make – but don’t let that simplicity fool you, this is one complexly delicious dish.


1.Heat the Ginger Garlic Toasted Sesame Oil in a large skillet with a lid over medium until fragrant, about 1 minute. Add in the ginger coins and garlic cloves. Allow to sizzle for 1 minute. Adjust the heat if the ginger and garlic are starting to brown. Add the scallion and cook for 1 minute.
2.Push the aromatics to the side and add in the chicken, skin side down. Cook the chicken for 8-10 minutes or until the skin is golden brown.
3.Add in the wine, soy sauce and sugar. Move the chicken pieces around with tongs to distribute the liquid and move the aromatics a bit. Lower the heat to a simmer and place the lid on the pan. Simmer for 10 minutes.
4.Remove the lid and turn the chicken. Simmer uncovered until the sauce is reduced and thickened - about 10 minutes. Remove from the heat and add in the basil. Stir and cook until wilted. Serve with steamed rice.

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